Gluten Free Irish Soda Bread Recipes

GLUTEN-FREE IRISH SODA BREAD

Gluten-Free Irish Soda Bread image

Irish soda bread is best served the same day it is made. If you have leftovers, it makes nice toast in the morning.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 6h40m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 1/2 teaspoons baking soda
1 teaspoon gluten-free baking powder
3/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup raisins
1/4 cup sugar
3 tablespoons butter, softened
1 egg
1 cup buttermilk

Steps:

Heat oven to 450°F. Grease cookie sheet with shortening or cooking spray.
In medium bowl, stir together flour blend, baking soda, baking powder, salt and xanthan gum. Stir in raisins; set aside.
In large bowl, beat sugar, butter and egg with electric mixer on medium speed about 2 minutes or until light and fluffy. Gradually stir in flour blend mixture alternately with buttermilk, beginning and ending with flour blend mixture.
Place on surface lightly sprinkled with flour blend. Knead gently 4 or 5 times. Place dough on cookie sheet; pat into circle about 1 1/2 inches thick. With sharp knife, cut X across loaf about 1/2 inch deep. Bake at 450°F 5 minutes; reduce heat to 350°F, and bake 25 minutes longer or until golden brown and bottom sounds hollow when tapped. Remove from pan to cooling rack. Cool completely before slicing, about 4 hours. Serve with butter and jam, if desired.

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g

GLUTEN-FREE IRISH SODA BREAD

Gluten-Free Irish Soda Bread image

Searching for recipes for a gluten-free diet can be challenging during the holidays. Here is a recipe for Irish soda bread that I have adapted over time for St. Patrick's Day. The recipe calls for rice and tapioca flour instead of wheat and it still tastes yummy! Good if wrapped and left overnight, but I think it tastes great right out of the oven. Serve with butter or jam.

Provided by ChristinaBunny

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 ½ cups white rice flour
½ cup tapioca flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 45.1 g, Cholesterol 24.5 mg, Fat 1.3 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 550.2 mg, Sugar 14 g

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